Torchon is foie gras that’s been formed into a cylinder shape, wrapped in cloth and very gently poached in stock, goose fat or duck fat. It’s then chilled to set, unwrapped, and sliced – typically for use as an hors d’oeuvre. The preparation is similar to foie gras terrine, with the primary differences being the shape (cylindrical rather than loaf shaped), the enclosure, and the cooking liquid.

Torchon is a good preparation for lower grade foie gras or utilizing pieces and bits of foie that can’t be seared (chefs try to utilize every bit of foie to balance out its significant cost).